Tandoori Chicken

Tandoori Chicken

FROM: KarenSue

PREP TIME: 15

COOK TIME: 10

SERVINGS: 4

DESCRIPTION:

Chicken with a new twist tandorian style

INGREDIENTS:

1-1/2 lb. skinless, boneless chicken breast halves, cut into 1- to 1 1/2-inch pieces
1 8-oz. carton plain yogurt
4 tsp. lemon juice
1-1/2 tsp. grated fresh ginger
2 tsp. paprika
1 tsp. ground cumin
1/2 tsp. ground coriander
1/4 tsp. salt
1/4 tsp. ground turmeric
1/8 to 1/4 tsp. cayenne pepper
1 clove garlic, minced
Chutney
Cilantro leaves (optional)

DIRECTIONS:

1. Place chicken in a resealable plastic bag set in a bowl. For marinade, in a medium bowl, combine yogurt, lemon juice, ginger, paprika, cumin, coriander, salt, turmeric, cayenne pepper, and garlic; pour over chicken. Close bag. Marinate in refrigerator for 6 to 24 hours, turning occasionally.

2. Preheat broiler. Drain chicken. Place chicken on unheated rack of broiler pan. (Or thread the chicken onto skewers, leaving 1/4-inch space between pieces. Place skewers on the unheated rack of a broiler pan.) Broil 4 inches from the heat for 10 to 12 minutes or until done (170 degrees F), turning once halfway through broiling.

3. Serve with chutney and, if desired, cilantro leaves.

SHOPPING LIST :

Check Them Off Check each Item!
select item1-1/2 lb. skinless, boneless chicken breast halvees
select item1 8-oz. carton plain yogurt
select item4 tsp. lemon juice
select item1-1/2 tsp. grated fresh ginger
select item2 tsp. paprika
select item ground cumin
select itemground coriander
select itemsalt
select item ground turmeric
select itemcayenne pepper
select item1 clove garlic
select itemChutney
select itemCilantro leaves (optional)

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